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    Home » Recipes » Slow Cooker » Slow Cooker Pumpkin Soup

    PUBLISHED: November 15, 2022 • By Toni Dash 6 Comments

    Slow Cooker Pumpkin Soup

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    slow cooker pumpkin soup from above.

    When reaching for your favorite pumpkin recipes in fall don’t miss this creamy Pumpkin Soup! It’s a favorite slow cooker recipe full of fresh pumpkin, potatoes, onions and warm spices blended into a delicious soup you’ll love. Great for Thanksgiving or any time you are craving a cozy fall recipe for a cold night.

    slow cooker pumpkin soup from above.

    Pumpkin lovers will crave this creamy soup. The fall flavors and thick, creamy texture is soul-warming. For those who aren’t big pumpkin fans the soup has a mild pumpkin flavor thanks to being combined with potatoes and onion. The blended soup has a delicious flavor and is so comforting.

    The flavor will continue to develop when it’s chilled in the refrigerator and taste even better the next day! This easy slow cooker pumpkin soup is great served with fresh crusty bread!

    Jump to:
    • Recipe Ingredient Notes
    • How to prep fresh pumpkin
    • How to make Slow Cooker Pumpkin Soup
    • Substitutions ideas
    • Variations
    • How to Store
    • Frequently Asked Questions
    • More recipes you’ll love!
    • Recipe

    Recipe Ingredient Notes

    slow cooker pumpkin soup labelled ingredient.

    Pumpkin. This recipe uses fresh pumpkin and we recommend pie pumpkin or sugar pumpkins. They are small, usually 2-3 pounds in size. Their flesh is flavorful and they are used for cooking (versus Halloween carving pumpkins).

    They are readily available in the fall during pumpkin season in the grocery store and at Farmer’s Markets. You’ll need 2 pounds of pumpkin peeled and cut into 1-inch pieces (notes on how to do that below).

    Russet potatoes. Use three medium size russet potatoes peeled and cut into 1-inch pieces.

    Yellow onion. Two medium onions peeled and cut into 1-inch pieces.

    Vegetable broth or vegetable stock. Use low sodium vegetable broth. This is 1 quart so you’ll just need one carton.

    Spices. We use cinnamon, nutmeg, ground ginger along with kosher salt and freshly ground black pepper. The soup is very ‘flavor flexible’ so many other spice combinations could be used (see Variations).

    Heavy cream. Just 1/3 cup is stirred in after cooking to give the soup a rich creamy texture.

    slow cooker pumpkin soup in bowls with garnish and bread.

    How to prep fresh pumpkin

    You’ll need a large sharp knife and either a vegetable peeler (preferred) or paring knife. It takes a bit of time to prepare the pumpkin for making the crockpot pumpkin soup but is rewarding to use fresh pumpkin!

    1. Rinse the outside of the pumpkin and pat dry with paper towels.
    2. Cut the pumpkin in half stem to end.
    3. Scoop out and discard the inner membrane and seeds (save the seeds to make roasted pumpkin seeds). If some of the membrane is still attached, don’t worry about it.
    4. Slice the pumpkin into 1-inch wide strips.
    5. Remove the outer skin with the vegetable peeler.
    6. Cut each strip into 1-inch cubes.
    7. If there is inside membrane still attached cut that side of the pumpkin cube with a paring knife to remove and discard the membrane.
    slow cooker pumpkin soup with ladel in stock pot.

    How to make Slow Cooker Pumpkin Soup

    Printable recipe card at the end of the post.

    STEP 1. Add ingredients

    Using a 6 quart slow cooker, add the prepared pumpkin, onion, potatoes, vegetable broth, and spices to the slow cooker (photos 1-5). Stir to combine (photo 6).

    slow cooker pumpkin soup recipe steps 1-4.

    STEP 2. Cook

    Place the lid on the slow cooker. Cook on HIGH for 4 hours or until the potatoes and pumpkin are cooked through.

    slow cooker pumpkin soup recipe steps 5-8.

    STEP 3. Blend

    Use an immersion blender (stick blender) to puree all ingredients into a thick soup (photos 7-8). Stir in the cream and serve.

    STEP 4. Serve

    Serve with roasted pumpkin seeds (pepitas), a drizzle of additional cream and/or chopped fresh parsley.

    slow cooker pumpkin soup in bowls with garnish overhead.

    Substitutions ideas

    Don’t want to use fresh pumpkin? Substitute 40 ounces of canned pumpkin. Use 100% pumpkin not pumpkin pie filling.

    Want to make it vegan soup? Substitute coconut milk for heavy cream.

    Don’t love vegetable broth? Substitute low sodium chicken broth or chicken stock. It will add a rich flavor.

    Substitute butternut squash. When fresh pumpkin isn’t available make the soup using butternut squash which is available all year.

    For a sweeter soup, substitute sweet potato. You can swap in sweet potatoes for part of the regular potatoes or all of them for a sweet soup.

    slow cooker pumpkin soup in bowls with garnish.

    Variations

    Don’t have an immersion blender? Use a traditional blender. If you don’t have an immersion blender you can puree the soup in a regular blender in batches. Be careful of splattering since the soup will be hot.

    Try different spices. We love the spice combination in this soup but it’s very flexible to change it up too.

    • Want it spicy? Add some adobo sauce for a smoky, earthy flavor (like in our Pumpkin Chicken Chowder) or sprinkle on some crushed red pepper flakes.
    • Curry powder gives it a totally different flavor; add a bit of coriander with that too.

    This soup is very flexible to bring out either the sweet or savory flavors.

    Garnish with fresh herbs. Sprinkle on some fresh thyme, chopped Italian parsley, chopped fresh rosemary for an aromatic flavor. Choose herbs that do with the spices you’ve used.

    How to Store

    Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat to serve.

    Frequently Asked Questions

    Can I freeze this slow cooker pumpkin soup?

    Yes! Make the soup as directly but do not add the heavy cream at the end. Allow it to cool and place in airtight freezer save containers with some space at the top for expansion. Freeze for up to 3 months. Thaw in the refrigerator, reheat and stir in the cream before serving.

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    Recipe

    slow cooker pumpkin soup in bowl overhead.

    Slow Cooker Pumpkin Soup

    This soul-warming Slow Cooker Pumpkin Soup is hearty and satisfying. Brimming with fall flavors with warm spices, fresh pumpkin, potatoes and onions.
    5 from 47 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Soup
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 20 minutes
    Cook Time: 4 hours
    Blending time: 5 minutes
    Total Time: 4 hours 25 minutes
    Servings: 9 1-cup servings (total yield: 9 cups)
    Calories: 130kcal
    Author: Toni Dash
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    Ingredients

    • 2 pounds pumpkin peeled, seeds and membrane removed, cut into 1-inch cubes
    • 2 medium yellow onions peeled and cut into 1-inch cubes
    • 3 medium russet potatoes peeled and cut into 1-inch cubes
    • 4 cups low sodium vegetable or chicken broth
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon cayenne pepper
    • 1/3 cup heavy cream
    • Optional toppings: pepitas (pumpkin seeds), chopped parsley or cream drizzle

    Instructions

    • Combine the pumpkin, onion, potatoes, vegetable broth, salt, pepper, cinnamon, nutmeg, ginger and cayenne pepper in a 6-quart slow cooker. Stir to combine.
      2 pounds pumpkin, 2 medium yellow onions, 3 medium russet potatoes, 4 cups low sodium vegetable or chicken broth, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon cayenne pepper
    • Place the lid on the slow cooker and cook for 4 hours on HIGH or until the potatoes and pumpkin are cooked through.
    • Use an immersion blender to puree all ingredients into a thick soup. Stir in the cream and serve.
      1/3 cup heavy cream
    • Top with pumpkin seeds (pepitas), chopped parsley and/or a drizzle of extra cream (all optional).

    Notes

    Substitution ideas
    To substitute canned pumpkin: Substitute 40 ounces of canned pumpkin. Use 100% pumpkin not pumpkin pie filling. 
    To make it vegan: Substitute coconut milk for heavy cream.
    Don’t love vegetable broth? Substitute low sodium chicken broth or chicken stock. It will add a rich flavor.
    Substitute butternut squash. When fresh pumpkin isn’t available make the soup using butternut squash which is available all year.
    For a sweeter soup, substitute sweet potato. You can swap in sweet potatoes for part of the regular potatoes or all of them for a sweet soup.
    Variations
    A regular blender can be used instead of a stick blender. Process in batches until smooth.
    Change up the spices! Try adding some curry powder or adobo sauce for a smoky spicy flavor.
    How to store
    Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat to serve.
    How to freeze
    Make the soup as directly but do not add the heavy cream at the end. Allow it to cool and place in airtight freezer save containers with some space at the top for expansion. Freeze for up to 3 months. Thaw in the refrigerator, reheat and stir in the cream before serving.

    Nutrition

    Calories: 130kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 266mg | Potassium: 687mg | Fiber: 2g | Sugar: 5g | Vitamin A: 8736IU | Vitamin C: 15mg | Calcium: 44mg | Iron: 2mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. kushigalu says

      November 15, 2022 at 9:55 am

      5 stars
      Perfect soup for the weather here. Love the color and flavor here. Thanks for sharing.

      Reply
    2. Andrea says

      November 15, 2022 at 9:19 am

      5 stars
      This soup is so creamy, smooth and comforting.

      Reply
    3. Mandy says

      November 15, 2022 at 8:36 am

      5 stars
      I love that this uses fresh pumpkin. I used a sugar pumpkin I had and it’s a delicious soup.

      Reply
    4. Sharon says

      November 15, 2022 at 8:11 am

      5 stars
      This pumpkin soup is so easy to make and the perfect cold-weather creamy comfort food that my family loves. Great with a side of sandwiches.

      Reply
    5. Dana says

      November 15, 2022 at 7:51 am

      5 stars
      The flavors in this soup are wonderful and it’s SO bright in color! Such a gorgeous and delicious soup to serve as a fall starter over the holidays!

      Reply
    6. Tara G says

      November 15, 2022 at 6:44 am

      5 stars
      Thank you for this amazing recipe, it was even better than I expected! I am making it again for my family on Thanksgiving!

      Reply

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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